Ingredients
For Gatte:
- Besan (gram flour): 1 cup
- Ajwain (carom seeds): ¼ tsp
- Red chili powder: ¼ tsp
- Turmeric powder: a pinch
- Salt: to taste
- Oil: 1 tsp
- Water: as needed (to knead the dough)
For Curry:
- Lauki (bottle gourd, peeled and diced): 1½ cups
- Yogurt (whisked): ½ cup
- Water: 1½ cups
- Onion (finely chopped): 1 medium
- Tomato (pureed): 1 medium
- Ginger-garlic paste: 1 tsp
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp
- Coriander powder: 1 tsp
- Garam masala: ¼ tsp
- Cumin seeds: ½ tsp
- Mustard seeds: ½ tsp
- Asafoetida (hing): a pinch
- Oil: 1 tbsp
- Salt: to taste
- Fresh coriander leaves (chopped): for garnish
Preparation
In a mixing bowl, combine besan, ajwain, red chili powder, turmeric, salt, and oil. Gradually add water to knead into a firm dough.
Divide the dough into small portions and roll into cylindrical logs.
Boil water in a pan, add the logs, and cook for 7-8 minutes until firm. Remove and cut into small pieces. Keep aside.
Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Allow them to splutter.
Add chopped onion and sauté until golden brown. Add ginger-garlic paste and cook for a minute.
Stir in tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until oil separates.
Add diced lauki and sauté for 2-3 minutes.
Mix yogurt with 1½ cups of water and pour it into the pan. Stir well and bring to a boil.
Add the prepared gatte pieces and simmer for 8-10 minutes until the lauki is cooked and the flavors are well combined.
Sprinkle garam masala and garnish with chopped coriander leaves.
Serving: Serves 2-3
Notes
- To enhance flavor, you can fry the boiled gatte pieces lightly before adding them to the curry.
- Ensure the yogurt is at room temperature to prevent curdling.
- Adjust the spice levels and consistency of the curry as per your preference.
- This dish pairs well with roti, paratha, or steamed rice.
